Cod with Mussels and Herbs

Name: Cod with Mussels and Herbs
Yield: Serves 6
Ingredients: 3 lb / 1.35 kg mussels; ½ pt / 140 ml dry white wine; 6–8 dill or coriander stalks; 6–8 dill or coriander stalks; 1 small onion, peeled and finely chopped; 6 pieces of cod fillet or cod cutlets, 6–8 oz / 170–230 g each; 6 pieces of cod fillet or cod cutlets, 6–8 oz / 170–230 g each; salt; freshly ground black pepper; 12 oz / 340 g leeks; 2 oz / 60 g unsalted butter; 1 heaped tbsp finely chopped dill or coriander; 1 heaped tbsp finely chopped dill or coriander; 4 tbsp cream (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

3 lb / 1.35 kg mussels
½ pt / 140

Fish course
Pescatarian
Gluten-free

Method

Scrub the mussels under cold running water, and knock off any barnacles with the back of a knife. Discard any mussels that do not close. Rinse the mussels and put them in a large saucepan with the wine, dill or coriander stalks and onion. Put the lid on, and put over a high heat for 2–3 minutes, just sufficient to steam open the mussels. Discard any which remain closed. Strain the cooking juice